This Easter recipe from Victoria Eggs takes less than an hour in the kitchen and can be made with ingredients you already have at home.
You can safely leave most of this recipe to the children (apart from the bit that involves boiling water!) while you supervise with a cuppa. Just make sure you are all wearing aprons, as the melted chocolate can get quite messy.
Ingredients
- 230g of your favourite chocolate
- 80g Rice Krispies/Cornflakes
- 50g butter
- 2 tbsp honey or golden syrup OR a Daim bar to add some extra chewiness!
- 48 chocolate mini eggs
Method
- Line a 12-hole cake tin with cupcake cases – you can use reusable silicone cases
- Melt the chocolate, butter, and honey/syrup/Daim bar together in a bowl using a bain-marie (on top of a saucepan filled with simmering water) making sure the water doesn’t touch the chocolate. This is preferable to using the microwave as it gives you more control. Stir occasionally until fully combined and smooth.
- Remove the bowl from heat as soon as all of your ingredients have melted together so they don’t burn. Gently stir your cereal in until all of it is coated and glistening in chocolate.
- Portion up the mixture between the 12 cases and top up each nest with some eggs. Decorate however you like!
- Chill in your fridge until completely set.
See also: Hot Cross Bun Recipe for Easter
